Recipe Chicken and potato provencale : Practical and Delicious

Recipe Chicken and potato provencale : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chicken and potato provencale. You are currently reading Recipe Chicken and potato provencale : Practical and Delicious. This recipe is the creation of the chef Kate Murdoch. Recipe Chicken and potato provencale requires 10m, cook 1h and serve 4. Caution: allergy Contains gluten, soy and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This hearty winter meal can be made in one pot. Just prepare the ingredients and take it easy while your stove or oven does the work.

Ingredients:

11 Ingredients

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  8 chicken thigh fillets, trimmed and halved
  
  
  


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  flour, for dusting
  
  
  


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  salt and cracked black pepper
  
  
  


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  1 onion, sliced
  
  
  


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  3 garlic cloves, crushed
  
  
  


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  2 1/2 cups (625ml) Massel chicken style liquid stock
  
  
  


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  3/4 cup (180ml) white wine
  
  
  


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  4 thyme sprigs
  
  
  


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  8 slices (120g) pancetta, cut into strips
  
  
  


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  6 chat potatoes, halved
  
  
  


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  1/2 cup whole green olives
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Toss the chicken in a little flour, salt and pepper, and shake off excess.
  
  
  


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  Step 2
  
  
  
  
  Heat a little olive oil in a large deep saucepan over medium-high heat. Cook the chicken, in batches for 2-3 minutes or until browned. Return all the chicken to the pan. Add the onion and cook for 3-4 minutes or until softened.
  
  
  


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  Step 3
  
  
  
  
  Add the garlic and cook for another minute.
  
  
  


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  Step 4
  
  
  
  
  Combine the stock and wine and pour over chicken. Add the thyme and cover the pan with a lid. Bring to a simmer, reduce heat to low and cook for 15 minutes or until chicken is tender.
  
  
  


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  Step 5
  
  
  
  
  Uncover, add pancetta and potatoes, and cook for a further 25 minutes or until the potatoes are soft. Stir through the olives and cook for another 5 minutes. Serve immediately.
  
  
  

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